Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.
Ingredients
Makes 4 servings
Step 1
Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
Step 2
Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
Step 3
鱿鱼转移到一个大碗和pursl扔ane and lemon zest; season with salt, pepper, and more vinegar, if desired.
Step 4
Serve salad with aioli.
Step 5
DO AHEAD:Aioli can be made 1 day ahead. Keep chilled.
How would you rate Pan-Seared Squid with Lemony Aioli and Greens?
Leave a Review
Reviews (4)
Back to TopDitto to both reviews below - this is delicious, greater than the sum of its parts. We did 'up' the crushed red pepper, as ours isn't too hot (last year's homegrown dried cayenne - curiously mild). You don't need a ton of the aioli on the individual servings. This is now in regular (monthly) rotation for us.
thatchern
Oneonta, New York
5/7/2020
ditto to both reviews below - this really is phenomenal. Greater than the sum of its parts. We did 'up' the crushed red pepper, as ours was from our not-too-hot dried, crushed cayenne's from last year, but otherwise, didn't change a thing. You don't need a ton of the aioli on each serving.
thatchern
Oneonta, New York
5/7/2020
My favorite go-to calamari recipe! And amazingly easy. My only changes are to: 1) double the vinegar & pepper flakes used to deglaze the pan (I typically cook 1/2 pound of squid but use 1Tbl vinegar and 1/4tsp pepper); and 2) pour calamari with oil over watercress as soon as its done, which wilts the greens just a bit and coats them at the same time
brucea613
Boston, MA
11/8/2019
This was delicious! I can't believe no one else has reviewed it yet (as of this writing the recipe is 4 years old). Especially considering all the positive reviews of another lemony calamari salad on this site. That one, I think called 'grilled calamari with arugula' is nice, but this really much better and far more interesting in my opinion. I pretty much followed the recipe, although I punched up the the amount of lemon and garlic in the aioli and made it with an immersion blender. This was was just really such a nice and easy meal, and light too if you don't go wild on the aioli. I am planning to make this again soon for sure.
keriawesome
NYC
6/9/2018
See Related Recipes and Cooking Tips
-
31 Recipes for Spring Greens
From skillet bruschettas to green goddess Cobb salad, here are the best ways to cook with spring greens like arugula and watercress. -
Cooking Squid (or How I Learned to Love Seafood That Looks Like an Alien)
Squid may look like a creature out of *Aliens*, but don't let that scare you—it's actually one of the easiest, healthiest, and most affordable weeknight seafood dinner options out there.
